Coffee with or without sugar? Organoleptic differences

Sooner or later, I knew I would have to face this dilemma. Let's start with the fixed points: I always drink my coffee black, without sugar, with no exceptions. For a simple and I believe undeniable reason: I don’t like sweetened coffee.

That said, and knowing that this is just a personal taste, I tried to understand what the difference is between bitter coffee and sweetened coffee.

The coffee purists

On one hand, there are those who don’t accept compromises and drink their coffee only in its "purest" form, with no ingredients that alter its flavor. For them, coffee is an experience to be lived as it is, without adding anything that might mask its intense and bitter taste. It’s a matter of respect for the beverage, of appreciating its authentic flavor. In short, for these enthusiasts, sugar is a mistake to be carefully avoided.

Well, that’s me.

The lovers of sweet taste

On the other hand, there are those who couldn’t even think of coffee without sugar. The bitterness for them is a punch in the eye. Without that touch of sweetness, coffee seems too sour, too harsh. Sugar, then, becomes a way to soften the intensity and make it more pleasant.

The indifferent ones

Then there are those who, frankly, don’t even think about it. Today they drink it black, tomorrow they add sugar, it depends on how they wake up. They don’t care much about what the "right" form of coffee is, what matters is that it’s, well, coffee. They don’t overthink it, they take what’s available and enjoy the moment.

Bitter or sweetened coffee? The truth that doesn't exist

At the end of the day, the truth is that there’s no definitive answer. It’s a matter of personal taste, of how we prefer to experience our coffee. In short, the important thing is that coffee is a personal and enjoyable moment. With or without sugar.

However, let’s try to move to a slightly more technical and scientific level.

Bitter coffee: organoleptic and digestive characteristics

When talking about coffee, the difference between having it bitter or sweetened goes far beyond personal preference: it has a real impact on our taste buds and our digestive system. The choice of coffee type, in fact, can affect the way we perceive its flavors and how our body reacts to the beverage.

The bitterness of coffee: phenolic compounds and alkaloids

Black coffee, without sugar, has a strong and often bitter taste, but it’s precisely this intensity that characterizes it as a beverage. From an organoleptic point of view, bitter coffee is characterized by a more pronounced perception of bitterness, coming from phenolic compounds and alkaloids like caffeine and trigonelline.

These elements are more prominent when they are not "masked" by sweetness, and their presence gives the coffee a rich and complex taste. Each coffee variety, moreover, brings its own aromatic profile, ranging from fruity to chocolaty, from woody to floral, all notes that emerge more clearly and distinctly when coffee is taken without sugar.

The post-meal coffee

On a digestive level, bitter coffee stimulates the production of gastric juices, aiding digestion. However, for some people, this can be a bit too stimulating, especially when consumed on an empty stomach. Caffeine, in fact, increases intestinal motility and can also cause acidity, an effect that may be uncomfortable for those with sensitive stomachs or those suffering from gastroesophageal reflux. The perception of the fullness of bitter coffee, therefore, may be appreciated by those with a robust digestive system, but less pleasant for those more prone to gastric issues.

Sweetened coffee: organoleptic and digestive characteristics

When you add sugar to coffee, you radically change the organoleptic profile of the beverage. Sugar, in fact, balances the natural bitterness of coffee, adding a touch of sweetness that can make the beverage more enjoyable for those who find bitter coffee too intense or difficult to appreciate.

Sugar enhances the more delicate notes of coffee

In terms of flavor, sweetened coffee tends to be softer and rounder, with a taste that emphasizes its more subtle nuances, such as caramelization and smoothness. So, sugar hides and softens the bitter notes, giving space to the sweeter, rosier ones that would otherwise be "hidden" by the bitter compounds in the coffee.

Sugar makes coffee more tolerable

From a digestive point of view, sugar has a different effect. The addition of sugar slows the absorption of caffeine in the body, making the stimulating effect a bit more gradual.

Sugar stimulates the production of insulin and helps "buffer" the acidity effects that bitter coffee may cause.

The effect on the density of coffee

In a small cup of espresso, a teaspoon of sugar can increase the coffee’s density, particularly the density perceived on the palate as creaminess. While this effect is negligible in American coffee or other long coffee beverages.

Dulcis in fundo, but without sugar...

At least for me, yes, without sugar, but as I said, it's not a rule but just my personal preference. Moreover, I always think it’s a bit of a waste to have those half-used or thrown away single-serving sugar packets just because they’ve been touched.

Now that I’ve tackled the "sensitive" subject of coffee with or without sugar, I can only dive into another dilemma: black coffee or macchiato?

See you next time and enjoy your coffee, however you prefer!